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Title

Beta-cryptoxanthin is more bioavailable in humans from fermented orange juice than from orange juice

AuthorsCerrillo, Isabel; Hornero-Méndez, Dámaso ; Ortega, Ángeles; Rodríguez-Griñolo, María Rosario; Escudero-López, Blanca; Martín, Franz ; Fernández-Pachón, María Soledad
Issue Date27-Jun-2018
CitationXVII Congreso de la Sociedad Española de Nutrición (2018)
AbstractOrange juice (OJ) has one of the highest carotenoid content reported in any fruit‐derived food1. The consumption of OJ is estimated to provide a majority of the intake of β‐cryptoxanthn2. This pigment is a vitamin A precursor and have found to exerts antioxidant and anticancer effects, among other biological activities in the organism3. Food matrix characteristics and food processing techniques influence on the bioaccessibility and absorption of carotenoids, respectively4. In previous studies, our group developed and characterized a novel fermented orange beverage (FOB) obtained by the alcoholic fermentation of OJ and its subsequent heat treatment, finding no differences between FOB and OJ in qualitative or quantitative carotenoid profile5,6. However, it is plausible that the bioavailability of carotenoids may be higher from FOB than from OJ due to food matrix modifications.
DescriptionTrabajo presentado en el XVII Congreso de la Sociedad Española de Nutrición (SEN): Alimantación 5S, celebrado en Barcelona del 27 al 29 de junio de 2018
URIhttp://hdl.handle.net/10261/180635
Appears in Collections:(CABIMER) Comunicaciones congresos
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